"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Whole Wheat Bread Recipe

  Tried it? Rate this Recipe:
 

 

Whole Wheat Bread image

 

This recipe for Whole Wheat Bread, by , is from Fowler and Tellinghuisen Family Cookbook, 2018, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Tom Fowler

Category:
Category:

Ingredients:  
Ingredients:  
2 cups King Arthur whole wheat flour (or other if you can't get KA where you live)
2 cups King Arthur all-purpose white flour
4 tbsp. sugar
2 tbsp. dry milk
2 tsp. salt
1 tbsp. dry yeast
1-7/8 cup water
1 tbsp. blackstrap molasses
2 tbsp. butter

2 additional tbsp. white flour if the kneading produces a dough ball that seems too wet. I almost always add the additional flour during kneading.

Directions:
Directions:
These instructions are for the Zojirushi bread machine but should work in any bread machine with a 2-pound loaf capacity.

Place the paddles on their posts in the pan and spray the interior with Pam or other vegetable cooking oil spray. Seat the bread pan securely into the oven chamber.

In a large bowl, mix together the dry ingredients except for the yeast: whole wheat flour, white flour, sugar, dry milk, and salt.

Add the butter, water, and molasses directly into the bread pan. Pour the dry ingredients into the pan without mixing into the liquid. Make a small indentation into the top of the mound of dry ingredients and put one tablespoon of dry yeast in it. Zojirushi instructions are to keep the yeast dry until the kneading cycle begins.

Set the machine on regular cycle for whole wheat bread. Once the machine has finished the warming stage and has been kneading for five minutes, check to see if the dough is either too wet or too dry. Correct by adding either flour or water until it forms a smooth ball of dough that feels soft and moist to the touch but not sticky.

Preparation Time:
Preparation Time:
This loaf should be ready in about three and a half hours plus your assembly time.
Personal Notes:
Personal Notes:
If you prefer to do your own kneading and baking, I recommend you split your dough and bake it in two medium bread pans and bake in a 400 oven for 30 to 35 minutes.

Option: This has been adapted from the Zojirushi instruction book that came with our bread machine. The original recipe calls for 4-3/4 cups whole wheat flour, 4 tbsp. vital wheat gluten, and 2 tsp. yeast. I haven't tried it their way since I was out of gluten. No need to go shopping for it. It couldn't be any better than this loaf.

 

 

 

Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 1,500,000 in our family cookbooks!

 

Bookmark and Share

 

 

9W  

Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.


Search for more great recipes here from over 1,500,000 in our family cookbooks!